Ah, Philly Cheesesteak Pasta! Just the name makes my heart skip a beat. This dish combines two of my absolute favorites: a classic Philly cheesesteak and comforting pasta. I remember the first time I tried it—I was rummaging through my pantry one chilly evening, and I thought, “Why not combine steak, cheese, and pasta?” It was love at first bite. Trust me, this dish is a game changer, and it’s perfect for those evenings when you want something hearty, satisfying, and, of course, a little indulgent.
What I love most about this recipe is its flexibility. You can whip it up in just about 30 minutes, making it a fantastic weeknight dinner option. Plus, it’s sure to impress family or friends at a get-together—everyone will be begging for the recipe! So, grab your apron, and let’s dive into making this scrumptious dish.
What’s in Philly Cheesesteak Pasta?
Medium Shell Pasta: These little shells are perfect for holding onto the sauce, cheese, and steak. They’re like little pasta pockets of joy!
Sirloin Steak: Thinly sliced sirloin is the star of this dish. It’s tender and full of flavor—just make sure to sear it to perfection for that mouthwatering taste.
Olive Oil: A little drizzle of this liquid gold adds flavor and helps cook the steak and veggies without sticking.
Onion: Sliced onions add sweetness and depth to the dish; plus, who doesn’t love the smell of sautéing onions?
Bell Pepper: A colorful mix of bell peppers not only looks great but also contributes a sweet crunch. Red and green peppers make the dish pop!
Garlic: Because garlic makes everything better, am I right? A must for adding that aromatic punch.
Beef Broth: This gives the pasta a rich flavor while keeping everything moist and delicious.
Heavy Cream: Creamy goodness is essential! It forms the luscious sauce that makes this dish so irresistible.
Worcestershire Sauce: Just a hint gives an umami lift, enhancing the overall flavor profile.
Salt and Pepper: Simple seasoning that allows the ingredients to shine through.
Provolone Cheese: Oh, the cheese! It melts beautifully and gives that classic cheesesteak flavor. I always go for high-quality provolone for the best results.
Fresh Parsley: A sprinkle on top adds a pop of color and freshness, cutting through the richness of the cheese and cream.
Is Philly Cheesesteak Pasta Good for You?
Now, let’s chat about the nutrition side of things! This dish is hearty and delicious, but it’s definitely on the indulgent side.
Pasta and cream make it rich and satisfying. The good news? The dish features sirloin steak, which is a great source of protein, while bell peppers and onions pack in some vitamins. The parsley is a nice addition, providing a bit of color and some antioxidants too!
However, if you’re watching your calorie intake or looking for lighter options, you can easily make a few swaps. Consider using whole-grain pasta, lower-fat cheese, or even incorporating some veggies like spinach or mushrooms to lighten it up a bit.
Let’s not pretend we can call this dish “health food,” but everything in moderation, right?
Ingredients List
– 8 ounces medium shell pasta
– 1 pound sirloin steak, thinly sliced
– 1 tablespoon olive oil
– 1 cup onion, sliced
– 1 cup bell pepper, sliced (preferably a mix of red and green)
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– 1 teaspoon Worcestershire sauce
– Salt and pepper, to taste
– 2 cups shredded provolone cheese
– 1/4 cup fresh parsley, chopped (for garnish)
This recipe serves about 4, so perfect for family dinner or meal prep for the week ahead!
How to Make Philly Cheesesteak Pasta?
1. Cook the medium shell pasta according to the package instructions. Once al dente, drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced sirloin steak, season with salt and pepper, and cook until browned, about 5 minutes. Remove the steak from the skillet and set aside.
3. In the same skillet, add the sliced onion and bell pepper. Sauté until they are softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Return the cooked steak to the skillet with the vegetables. Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir to combine and let it simmer for about 5 minutes.
5. Stir in the cooked pasta and 1 1/2 cups of the shredded provolone cheese. Mix well until all ingredients are well combined and the cheese is melted.
6. Sprinkle the remaining provolone cheese on top and cover the skillet. Allow the cheese to melt for a couple of minutes.
7. Remove from heat and garnish with chopped parsley before serving. Enjoy your delicious Philly Cheesesteak Pasta!
Endless Possibilities!
Let’s talk about some fun variations and tips for this dish!
– **Meat Swap:** Feel free to switch out the sirloin for chicken or even ground beef if that’s what you have on hand.
– **Veggie Boost:** Add some mushrooms, spinach, or even zucchini for extra nutrients and flavor.
– **Spice it Up:** If you like a kick of heat, toss in some red pepper flakes or diced jalapeños for a spicy twist.
– **Cheesy Love:** Don’t be afraid to mix up the cheeses! Cheddar or mozzarella could add a different flavor profile.
I hope you find this Philly Cheesesteak Pasta as delightful as I do! Don’t forget to share how yours turns out; I love hearing your stories and tips! Happy cooking!
